1. To make the lemon cupcakes: In a large bowl, with a hand mixer, beat together 1/2 cup unsalted softened butter, and 1 cup white sugar. Beat that for about 2 minutes.

2. To that, add in 2 large room temp. eggs, and 2 tsp. vanilla. Continue beating until the eggs are fully combined.

3. Now add in 1 and 1/2 cups all-purpose flour, 2 tsp. baking powder, and 1/2 tsp. salt. Beat that, while slowly drizzling in 1/2 cup fresh lemon juice, 1/2 cup milk, and 2 Tbsp. lemon zest.

4. Once everything is combined, transfer the batter to a lined cupcake tin, and bake at 350 for 15-18 minutes, or until a toothpick inserted comes out clean.

6. To make the Lavender Infused Sugar: In a mortar and pestle, (or a blender) grind 1 Tbsp. dried culinary lavender until fine. Add 2 Tbsp. of white sugar, and mix that until combined. Set aside.

7. To make the whipped lavender frosting: In a medium-sized bowl, beat together 4 oz. softened cream cheese, 1 cup powdered sugar, 1 tsp. vanilla extract and sift in the lavender-infused sugar.

8. In a small bowl, whip up 1 cup of heavy whipping cream, until stiff peaks. Fold the whipped cream into the cream cheese mixture, and optionally add in a bit of violet food gel, until a light purple color.

9. Frost the cooled cupcakes, top with a lemon piece, a sprig of lavender, and baby’s breath.

10. Enjoy!